Plum hazelnut crisp

The season of Italian plums, or prugne, has begun. Finding the little yellow, purple, and red gems amongst the green leafy lettuces and bursting tomatoes is like stumbling upon a treasure. Still young, these plums are tart and sour with a hint of sweetness. Just the way I like them, and a perfect accompaniment to a lightly sweet crisp. 

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Puglia and Basilicata

I can't help but look at the photo above and think of Aladdin. The scene where Aladdin looks out from his perch onto the city below: its buildings of stone and its dazzling palace. Yet, he is constricted by his own melancholy, dreaming of a future in which he too can be part of that world...

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